Archpriest Roman Galadza's Prosphora Recipe

Note: This contribution was emailed to me
on 2 December 2000. I have not tested it, but I believe it probably will produce very fine prosphora. Thank you, Ilya!

My name is Ilya Galadza, I am 17 and the son of an
Archpriest. Recently, I have been baking prosphora for my father. I have tried
some of the recipes you have but none of them worked out. So I have
decided to share with you my father's recipe which always works out
great. I hope this recipe can come in handy to those that need it.
In Christ, Ilya.

You will need:

Glass (Pyrex) measuring cup

Large cutting board

9 cups of flour

2 1/4 cups warm water

2tsp. yeast.

Large mixing bowl

Roller

Large, deep stamp.

Small stamp

Various size cutters

First, fill a glass measuring cup with 1 cup of
warm water.

Sprinkle 2tsp. of yeast over it and let it sit.

When the yeast begins to bubble up violently it is
ready (about 10-15min.).

Fill a mixing bowl with 9 cups of unbleached flour
and slowly begin to ad the yeast and water while mixing the flour.

Add another 1-1/4 cup of warm water while mixing.

Mix the dough until it has a solid consistency and
a nice ball-like shape.

Let the dough rise for about an hour.

After you have let the dough rise, knead it on a
large, floured cutting board and cut it half.

Roll out the first half until it is about 1/2"
thick all around.

Cut 5 large circles and place them on a floured baking
sheet.

Spread some more flour on the cutting board. Roll the
remaining dough a little bit thinner (about 6/8" thick).

Stamp the dough in 5 places with a good, deep seal and cut
them out (a little bit smaller than the other circles).

Coat the top of the larger circles with warm water and
center the tops on them.

Pierce the tops in a cross-like manner and bake at 350 for
about 35 minutes, or until the bottom is golden-brown.

With the other half of the dough, divide it in half.

Roll one half out to about 1/4" and cut about 20 small
circles (or as many as you can get) and place them on a floured baking
sheet.

Roll the other half slightly thinner and with a
small stamp, stamp it 20 times.